Curry Comfort Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

A flavorful twist on the perennial classic chicken pot pie that gets a bit of a bite from curry powder. This recipe first appeared in Season 6 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 55m

Number Of Ingredients 13

1 package frozen puff pastry, thawed
3 tablespoons unsalted butter, divided
1 cup diced onion
1 cup diced celery
4 cups frozen vegetable medley, like peas and carrots
1 1/2 cups low-sodium chicken broth
1/2 cup whole milk
3 tablespoons all-purpose flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cubed cooked chicken

Steps:

  • Unfold the thawed puff pastry and seal seams using a rolling pin. Dock the sheet by piercing it several times with a fork. Cut into 12 (2-inch) rounds, place on a half sheet pan, and refrigerate while preparing the rest of the casserole.
  • Heat the oven to 400ºF.
  • Melt 1 tablespoon of the butter in a 12-inch straight-sided saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen vegetables and cook, stirring occasionally, until heated through, 7 to 8 minutes.
  • While the vegetables are cooking, combine the broth and milk in a 2-cup microwave-safe container and heat in the microwave until almost boiling, about 2 minutes.
  • Add the remaining 2 tablespoons butter to the celery mix and melt. Add the flour and curry powder and whisk for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened, 3 to 4 minutes. Add the parsley, salt, and pepper. Add the chicken, and stir to combine. Pour into a 13-by-9-inch baking dish and mash down the mixture to compact the casserole. Top with the circles of puff pastry, spacing them so that they do not touch. Bake on the middle rack of the oven until the puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Cool for 30 minutes before serving.

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400 degrees F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

COCONUT CURRY CHICKEN POT PIE



Coconut Curry Chicken Pot Pie image

This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!

Provided by jessie.roos

Time 1h50m

Yield 8

Number Of Ingredients 16

cooking spray
1 (14.1 ounce) package double-crust pie pastry, thawed
⅓ cup all-purpose flour
1 ½ tablespoons packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 cups chicken broth
½ pound cubed boneless, skinless chicken breast
⅓ cup butter
3 small potatoes, peeled and diced
1 medium onion, diced
1 pinch curry powder
1 (12 ounce) package frozen peas and carrots
1 (13 ounce) can unsweetened coconut milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
  • Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
  • Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
  • Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
  • Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
  • Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
  • Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
  • Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g

CURRIED CHICKEN POTPIE



Curried Chicken Potpie image

The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1/2 head cauliflower, cut into florets
2 garlic cloves, minced
2 tablespoons curry powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1/4 pound green beans, trimmed and cut into 1-inch pieces
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g

CURRY CHICKEN POPOVER PIE



Curry Chicken Popover Pie image

My cast-iron skillet is one of my favorite pans to use for cooking. This flavorful curry chicken potpie has Indian influences. It is perfect to cook in the skillet and then serve at the table puffed, golden and piping hot. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups cubed cooked chicken breast
1/2 cup canned cooked lentils
1/4 cup finely chopped green onions
1/4 cup shredded carrots
4 large eggs
1 cup all-purpose flour
1 cup light coconut milk
2 tablespoons minced fresh cilantro
2 teaspoons curry powder
1 garlic clove, halved
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Grated lemon zest
Optional: Sliced green onions and cilantro

Steps:

  • Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.

Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 271mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 18g protein.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

A medley of carrot, peas, onion and celery tossed with cooked chicken and topped with puff pastry.

Provided by Alton Brown

Categories     chicken,comfort food,dinner,Main,pastry,vegetables

Time 55m

Yield 6 - 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 - 2 Tbsp canola oil
3 Tbsp butter
1 cup chopped onion
1 cup chopped celery
1 ½ cups low sodium chicken broth
½ cup milk
3 Tbsp flour
1 tsp curry powder
2 Tbsp dried parsley
1 tsp salt
½ tsp fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400ºF.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a sauté pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

GREEN-CURRY CHICKEN POTPIE



Green-Curry Chicken Potpie image

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Yield Makes one 9-by-12-inch potpie

Number Of Ingredients 21

1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Steps:

  • Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
  • Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
  • Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
  • Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN



Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Steps:

  • Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
  • Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
  • Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
  • Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
  • Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.

Provided by NotAChefYet

Categories     Savory Pies

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

Steps:

  • In small pan, saute onions with the butter, just until soft. Set aside.
  • In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
  • Lower heat and add milk.
  • In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
  • Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
  • Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
  • Cut slits in top (and brush with butter if you want).
  • Bake at 400 degrees until crust is nice and golden.

CURRY COMFORT CHICKEN POT PIE



Curry Comfort Chicken Pot Pie image

I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.

Provided by Chef Jean Louise

Categories     Savory Pies

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large sweet potato, diced
1 medium yellow onion, diced
1 green pepper, diced
1 large parsnip, diced
4 cups chicken breasts, cubed
1/3 cup butter
1/2 cup flour
2 tablespoons olive oil, divided
2 cups chicken broth
1/2 cup half-and-half
2 teaspoons curry powder
2 eggs
2 cups Bisquick
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
  • Spread them out on a large baking sheet and season with salt and pepper to taste.
  • Bake for 10-15 minutes, until they just start to brown and turn tender.
  • In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
  • In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
  • Add sweet potato and parsnip, and stir to mix vegetables.
  • Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
  • Combine chicken broth, half and half and curry powder.
  • Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
  • Stir in the chicken.
  • Pour the mixture into a 9 x 13 Pyrex baking dish.
  • Combine eggs and Bisquick and pour over the top of pot pie.
  • Place in center of oven and bake for 25-30 minutes until the top turns golden brown.

Nutrition Facts : Calories 445.8, Fat 25.9, SaturatedFat 10.9, Cholesterol 97.4, Sodium 816.4, Carbohydrate 43.6, Fiber 2.7, Sugar 7.5, Protein 9.7

More about "curry comfort chicken pot pie recipes"

CHICKEN CURRY POT PIE RECIPE | BON APPéTIT
chicken-curry-pot-pie-recipe-bon-apptit image
2017-02-09 Step 1. Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and …
From bonappetit.com
5/5 (19)
Estimated Reading Time 2 mins
Servings 8
  • Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.
  • Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.
  • Bake pot pie until crust is golden brown, about 18–22 minutes, then reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.


EASY CURRIED CHICKEN POT PIE - SIMPLY DELICIOUS
easy-curried-chicken-pot-pie-simply-delicious image
2021-02-14 Remove the chicken breasts from the pan and set aside to rest. Make the filling: In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden. Add the garlic and spices and cook for …
From simply-delicious-food.com


THE BEST CHICKEN CURRY POT PIE WITH MIXED VEGETABLES
the-best-chicken-curry-pot-pie-with-mixed-vegetables image
2015-06-24 Step 3 – Cook the Filling. In a large, deep skillet, heat the butter until melted. Add the onions, potatoes, carrots, garlic, and curry powder. Cook for about 5 minutes to soften the vegetables. Mix in the chicken, broth or stock, …
From foodal.com


20 BEST IDEAS CURRY CHICKEN POT PIE - BEST RECIPES IDEAS …
20-best-ideas-curry-chicken-pot-pie-best-recipes-ideas image
2020-08-10 19. Pumpkin curry chicken pot pie recipe. 20. Curried Chicken Pot Pie Recipe. .Making pies are easy, whether you begin with a homemade crust or buy one at the shop, grind your very own Oreos for a cookie crust or …
From eatandcooking.com


CURRY CHICKEN POT PIE | SOUTHERN LIVING
curry-chicken-pot-pie-southern-living image
Step 1. Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in …
From southernliving.com


WHITE CHICKEN CURRY POT PIE - KITCHEN CONFIDANTE®
white-chicken-curry-pot-pie-kitchen-confidante image
2018-01-26 Turn off the heat and let it cool. Preheat the oven to 425°F. Spoon the chicken mixture into individual ramekins or a baking dish. Unroll the puff pastry and cut into your desired shape. Place on top of the chicken, brush …
From kitchenconfidante.com


COCONUT CURRY CHICKEN POT PIE - COMPLETELY DELICIOUS
coconut-curry-chicken-pot-pie-completely-delicious image
2014-02-10 Preheat oven to 400°F. On a floured surface, roll out one of the disks to a rough 13-inch circle. Transfer dough to a 9-inch pie dish. Roll out the second disk of dough into a large circle. Cut into strips for a lattice or keep …
From completelydelicious.com


CURRY CHICKEN POT PIE RECIPE - TABLESPOON.COM
curry-chicken-pot-pie-recipe-tablespooncom image
More About This Recipe. Chicken pot pie is a staple comfort meal in our house. When the weather outside is frightful, or if we just feel like cozying up to a yummy meal, chicken pot pie almost always comes to mind. But truth be told, …
From tablespoon.com


CHICKEN POT PIE (THE BEST) - RICARDO CUISINE
chicken-pot-pie-the-best-ricardo-cuisine image
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and …
From ricardocuisine.com


CURRY COMFORT CHICKEN POT PIE RECIPE - WEBETUTORIAL
Curry comfort chicken pot pie is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make curry comfort chicken pot pie at your home.. The ingredients or substance mixture for curry comfort chicken pot pie recipe that are useful to cook such type of recipes are:
From webetutorial.com


EASY CHICKEN CURRY POT PIE - COOKING AND CUSSING
2020-12-24 Heat a large nonstick saute pan or wok with 2 Tb of olive oil over med-high heat. Drop in onions, ginger and garlic and let saute for 2-3 minutes or until softened. Dice the chicken breast into 1-inch chunks and add to the sauteed onions. Add the diced potatoes. Season with salt and pepper and stir to combine.
From cookingandcussing.com


GREEN CURRY CHICKEN POT PIE | MEKHALA LIVING
2021-09-20 Method: 1. Preheat oven to 190°C or 370°F. 2. Add coconut cream, Mekhala Living Organic Thai Green Curry, onion, and carrot into a small pot and cook at medium heat for about 5 minutes. Stir while cooking. 3. Add chicken into pot and cook for a further 6-8 minutes or until chicken is fully cooked. 4.
From mekhalaliving.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick.
From thewholesomedish.com


CURRY CHICKEN POT PIE - FOODTALK
Instructions. Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook ...
From foodtalkdaily.com


CURRY CHICKEN POT PIE - TRADER JOE'S
Remove small pie crust circles from refrigerator. Add organic foursome and onions to a microwave-safe bowl and microwave 1 minute on high. Add chicken and curry sauce to bowl and gently stir to combine. Divide mixture among ramekins and top each with a small pie crust circle. Return baking sheet to oven and bake 20-30 minutes, or until crusts ...
From traderjoes.com


CURRY COMFORT CHICKEN POT PIE - INDIAN RECIPES
You can never have too many main course recipes, so give Curry Comfort Chicken Pot Pie a try. This recipe makes 6 servings with 557 calories, 29g of protein, and 28g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have parsnip, olive oil, half-and-half, and a few other ingredients on hand, you can ...
From fooddiez.com


CURRY CHICKEN POT PIE RECIPE - CHEF SOUS CHEF
2017-01-07 In a small bowl, mix together curry powder and geera with a few tablespoons of water. Pour mixture into pan and stir, allowing the spices to toast for 30 seconds to a minute. No. 3 | Lower heat to medium and add potatoes. Sprinkle a large pinch of salt on the potatoes and stir to coat with the curry mixture.
From chefsouschef.com


CHICKEN CURRY POT PIE - ROTI N RICE
2020-01-10 Instructions. Please cook curry as per Chicken Curry recipe. In Step 2, pour in 1 cup (240ml) water instead of just ½ cup (120ml) water. In Step 3 of Chicken Curry recipe, add carrots together with the potatoes, coconut milk, and salt. Bring it back to a boil, reduce heat, cover, and continue to cook for 10 minutes.
From rotinrice.com


THAI CURRY CHICKEN POT PIE IS YOUR NEW FAVOURITE WINTER COMFORT …
2018-12-30 Step 4. Preheat oven to 375ºF. Step 5. Once the curry base is cooled, fit the puff pastry on top, tucking under the sides to fit your pan or baking dish. Using a sharp paring knife, gently slice a few steam slits in the top. Brush pastry with milk or egg and sprinkle with sesame seeds and flaky salt. Step 6.
From foodnetwork.ca


CURRY CHICKEN POTPIE RECIPE | EATINGWELL
Step 2. Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and salt and cook for 1 minute. Stir in cauliflower and peas and carrots. Sprinkle flour over the vegetables and stir to coat. Set aside 1 tablespoon cream, then stir in the ...
From eatingwell.com


OUR CURRY CHICKEN POT PIE IS THE ULTIMATE ONE-DISH WONDER
Curried Chicken Pot Pie. Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall. It all starts with a couple convenience items that will speed up the prep: rotisserie chicken and store-bought pie crust. The filling comes together with all of the usual suspects (peas, carrots, garlic) and for shallots, a more ...
From southernliving.com


10 BEST CURRY CHICKEN PIE RECIPES | YUMMLY
2022-06-09 chicken stock, chicken base, chicken breasts, parsley, kosher salt and 12 more Chicken 'n Leek Pie MichaelPopov14874 large carrots, salt, tarragon, celery, cream, thyme, leeks, lemon and 10 more
From yummly.com


MINI CHICKEN CURRY POT PIES - KJ'S FOOD JOURNAL
2020-09-12 Preheat oven to 180°C and cut each sheet of pastry into four even sqaures. Set aside. Saute onion and garlic in oil on medium heat until tender. Meanwhile, butter four ramekins and line with pastry. Set Aside. Add flour to onions and garlic and cook, stirring, for 1 minute. Add cream and stock and stir to combine.
From kjsfoodjournal.com


COMFORT FOOD: CHICKEN POT PIE | SCHNELLE KüCHE MIT RACHAEL RAY
Chicken Pot Pie ist ein Essen zum Wohlfühlen. Rachael Ray zeigt wie es in 30 Minuten geht. Sie verwendet ein fertiges Brathähnchen und fügt Gemüse und Brühe ...
From youtube.com


CLASSIC AND COMFORTING CHICKEN POT PIE RECIPE
2021-12-26 Preheat the oven to 400F. Line the pie plate with one of the pie doughs. In a large mixing bowl, combine the vegetables, chicken, and soup mix. Pour into the bottom pie crust. Top with the butter (sliced in 1/2 Tablespoon pieces) Cover with remaining pie crust. Cut four slits in the top to release steam as it cooks.
From theblogette.com


CHICKEN CURRY POT PIE RECIPE - THE KITCHEN PAPER
2015-03-30 Preheat the oven to 350F. Rub the chicken breasts liberally with salt and pepper, then bake for 40 minutes (or until done all the way through). When they’re done and cooled enough, shred with two forks. While the chicken is baking, prepare the vegetables. In a large pan over medium heat, add the butter and onion.
From thekitchenpaper.com


CURRY CHICKEN POT PIE RECIPE - THERESCIPES.INFO
Chicken Curry Pot Pie Recipe - The Kitchen Paper tip thekitchenpaper.com. Turn the oven up to 375F at this point, and roll out the crust to slightly bigger than your pie pan. Pour the veggie mixture into a normal pie pan, lay the crust over the top and gently press into the sides of the pan. Slit the top for ventilation, then bake for 50 minutes (or until the top is golden and insides are ...
From therecipes.info


CURRY CHICKEN POTPIE | RECIPE | COOKING CHICKEN TO SHRED, CHICKEN …
Curry Chicken Pot Pie Recipe. Chicken Recipes. Cooking Chicken To Shred. How To Cook Chicken. Creamed Peas. Healthy Comfort Food. Fall Dinner. Frozen Peas. Curry Powder. More information.... Ingredients. Meat. 1 1/2 cups Chicken or turkey, cooked. Produce. 2 cups Cauliflower. 2 cloves Garlic. 1 Onion, small. 1 cup Peas and carrots, frozen. Canned Goods. 2 …
From pinterest.com


CURRY CHICKEN POT PIE RECIPE | LEITE'S CULINARIA
2021-04-16 Curry chicken pot pie marries a rich, creamy, chicken and vegetable filling with curry powder and sambal oelek for this glammed-up riff on a classic comfort meal. Adapted from Stephanie Le | Easy Gourmet | Page Street Publishing, 2014. A creamy, curried take on a classic. Certain foods remind me of certain seasons. Chicken pot pie belongs to ...
From leitesculinaria.com


A 10-RECIPE ODE TO THE COMFORT OF A CHICKEN PIE | SBS FOOD
2022-05-02 Chicken curry pie. You can make this as one big pie or eight individual pies. The base is shortcrust pastry, the top puff pastry, encasing a fragrant and mildly spiced curried chicken filling ...
From sbs.com.au


CURRIED CHICKEN POT PIE | MCCORMICK
1 Preheat oven to 425°F. Heat oil in large skillet on medium-high heat. Add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through. 2 Mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended. Add to skillet; bring to boil.
From mccormick.com


CHICKEN POT PIE RECIPE: A HEALTHY TAKE ON A CLASSIC COMFORT FOOD
With today’s chicken pot pie recipe, you can now make this delicious comfort food from scratch for National Great American Pot Pie Day (September 23) this year.. Our chicken pot pie consists of two golden, buttery crusts wrapping a creamy, savory filling of tender chicken and veggies. In this recipe, we’ll show you how to make pie crust yourself using only flour, butter, shortening, …
From healthyrecipes101.com


CHICKEN POT PIE - CONFESSIONS OF A BAKING QUEEN
2021-06-11 Instructions. In a large stockpot add the chicken breasts and cover with water add bay leaves, salt and pepper. Place over medium heat and cook for 15-25 minutes or until the chicken reaches an internal temperature of 165°F/ 74°C. Transfer chicken to …
From confessionsofabakingqueen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #savory-pies     #main-dish     #poultry     #american     #chicken     #comfort-food     #meat     #chicken-breasts     #taste-mood     #4-hours-or-less

Related Search